TABLE OF CONTENTS. IX 



PART II. 

 SPECIAL PHYSIOLOGY. 



BOOK FIRST. 

 THE NUTRITIVE FUNCTIONS. 



SECTION I. 



FOODS. PAGE 



I. VEGETABLE FOODS, 161 



1, The Cereals, 163 ; 2. The Leguminous Plants, 173 ; 3. Bulbs and 

 Roots, 174 ; 4. Grasses, 175. 



II. ANIMAL FOODS, ... V 188 



1. Milk, 188 ; 2. Meat, 188. 



III. INORGANIC FOODS, . ..191 



1. Water, 191 ; 2. Nutritive Salts, 192. 



IV. THE DIET OF ANIMALS, *-./-, 193 



SECTION II. 



DIGESTION. 

 I. GENERAL CHARACTERISTICS OP THE DIGESTIVE APPARATUS, . 203 



IT. PREHENSION OF FOOD, . .226 



1. Prehension of Solids, 226 ; 2. Prehension of Liquids, 236. 



III. MASTICATION, . 238 



1. Movements of the Jaws, 241 ; 2. Action of the Teeth in Mastica- 

 tion, 245 ; 3. Determination of Age by the Teeth, 255 ; 4. Action 

 of Tongue, Lips, and Cheeks, 264. 



IV. DIGESTION IN THE MOUTH, . . . ..".. . , . 268 



The Salivary Secretion, 268 ; 1. The Parotid Secretion, 274; 2. The 

 Submaxillary Secretion, 279 ; 3. The Sublingual Secretion, 283 ; 

 4. General Characters of the Salivary Secretion, 284; 5. The 

 Quantity of Saliva, 286 ; 6. The Physiological Role of the Saliva, 

 287 ; 7. The Mechanism of Salivary Secretion, 293. 



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V. DEGLUTITION, 307 



VI. RUMINATION, . . . 316 



VII. VOMITING, ^ 331 



